TÜRKÇE
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Information
| Unit | FACULTY OF AGRICULTURE |
| FOOD ENGINEERING PR. | |
| Code | ZFS305 |
| Name | Food Economics and Policy |
| Term | 2018-2019 Academic Year |
| Semester | 5. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Belirsiz |
| Type | Normal |
| Label | E Elective |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. MUSTAFA NECAT ÖREN |
| Course Instructor |
Prof. Dr. MUSTAFA NECAT ÖREN
(Güz)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
To be able to question the success of food markets in meeting the market needs and policies and to provide a theoretical background and analytical thinking ability to produce solutions
Course Content
Food, food resources, characteristics of food commodities and nutrition: Characteristics of food supply and demand; Food markets and policies
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Knows the food and food sources and discuss food related problems and constraints |
| LO02 | Knows the main nutritional problems and discuss their economic implications. |
| LO03 | Knows the main characteristics of the agricultural sector and the supply and demand of agricultural and food commodities |
| LO04 | Knows the general characteristics of the market and price structure of agricultural and food commodities |
| LO05 | Knows the main applications in agriculture and food policies and discusses their effects |
| LO06 | Discuss food security problem at global and national level |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | - | Has knowledge in the fields of basic science, engineering and food science and technology | 0 |
| PLO02 | - | Determines, identifies and resolves the problems in the areas regarding food engineering and technology applications | 0 |
| PLO03 | - | Gains the ability to use knowledge and skills in his/her field. | 0 |
| PLO04 | - | Improve a process-based system using the methods of measurement and evaluation | 0 |
| PLO05 | - | Researches and analyzes complex systems using scientific methods | 0 |
| PLO06 | - | Uses objective and subjective methods to evaluate food quality and interprets the results | 0 |
| PLO07 | - | Selects and uses modern technical systems in food engineering and technology applications | 0 |
| PLO08 | - | Uses laboratories, does food analyses and evaluates, interprets and reports the results, | 0 |
| PLO09 | - | Has skills of Independent decision-making, self-confidence, creativity and the ability to take responsibility | 0 |
| PLO10 | - | Complies with teamwork | 0 |
| PLO11 | - | Analytically and critically evaluates the learned information. | 0 |
| PLO12 | - | Knows the necessity of lifelong learning. | 0 |
| PLO13 | - | Communicates effectively and healthily in the relevant field and uses communication technologies | 0 |
| PLO14 | - | Knows a foreign language at a level to follow the literature about foods and communicate | 0 |
| PLO15 | - | Constantly improves himself/herself determining his/her training needs in accordance with his/her interests and abilities in the scientific, cultural, artistic and social fields besides his/her professional development | 0 |
| PLO16 | - | is respectful of professional ethics | 0 |
| PLO17 | - | Has ability to plan, implement and develop a food process | 0 |
| PLO18 | - | Knows the legislation and management systems related to foods | 0 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Definition, scope and sources of food commodities | Lecture notes and recommended resources for the relevant sections | |
| 2 | Nutrition and nutrition problems | Lecture notes and recommended resources for the relevant sections | |
| 3 | Characteristics of agricultural sector and supply of agricultural commodities | Lecture notes and recommended resources for the relevant sections | |
| 4 | Characteristics of agricultural sector and supply of agricultural commodities (Continued) | Lecture notes and recommended resources for the relevant sections | |
| 5 | Characteristics of foods and food demand | Lecture notes and recommended resources for the relevant sections | |
| 6 | Factors affecting food demand | Lecture notes and recommended resources for the relevant sections | |
| 7 | Factors affecting food demand (Continued) | Lecture notes and recommended resources for the relevant sections | |
| 8 | Mid-Term Exam | Lecture notes and recommended resources for the relevant sections | |
| 9 | Market and price structure of agricultural and food commodities | Lecture notes and recommended resources for the relevant sections | |
| 10 | Market and price structure of agricultural and food commodities (Continued) | Lecture notes and recommended resources for the relevant sections | |
| 11 | Definition, scope and objectives of agriculture and food policies | Lecture notes and recommended resources for the relevant sections | |
| 12 | Agricultural and food policy tools | Lecture notes and recommended resources for the relevant sections | |
| 13 | Effects of agricultural and food policy implementations | Lecture notes and recommended resources for the relevant sections | |
| 14 | Food sufficiency and safety problem | Lecture notes and recommended resources for the relevant sections | |
| 15 | Agricultural policies and consumer | Lecture notes and recommended resources for the relevant sections | |
| 16 | Term Exams | All lecture notes and recommended resources | |
| 17 | Term Exams | All lecture notes and recommended resources |
Assessment (Exam) Methods and Criteria
| Assessment Type | Midterm / Year Impact | End of Term / End of Year Impact |
|---|---|---|
| 1. Midterm Exam | 100 | 40 |
| General Assessment | ||
| Midterm / Year Total | 100 | 40 |
| 1. Final Exam | - | 60 |
| Grand Total | - | 100 |